This surprise has been a long time coming – a thought that became an idea that I have been stewing over for many, many months that then turned into a project that became a labour of love. This month the blog turned 3 and as a big, huge thank you to everyone who has followed my kitchen adventures I decided to put together a little gift for each reader. Yes, you get one! And you get one! Everybody gets one!
So without further ado.. ta dah! It’s my first eBook! I have been wanting to put one together for, oh, about two years, and I could not be more thrilled to have finally done it. I also have plans for an accompanying video series but that might be another two years away – I will have to keep you posted on that one. This is a special collection of my favourite cookie recipes that I make for my family, some of which have been favourites since childhood. When it comes to being in the kitchen, baking (especially cookie and biscuit baking) is definitely my first love, so it seemed fitting that this be the theme for the book. There are also some non-bake recipes to try. Some of the recipes are also reader favourites, the rest are new and now you can have them all in one place!
So thank you again, from the bottom of my heart for the support, comments and general loveliness that you send my way. Please download, keep and share the book and let me know how the recipes go by leaving your comments on the blog or connecting with me on Twitter using the hashtag #CookieJar.
You can download the COOKIE JAR eBook for free by clicking HERE.
Here is a no-bake, super decadent, uber chocolatey recipe from the book. Is it just me or is fridge cake one of those recipes that remind you of school bake sales? Here I have taken the old fashioned favourite and pimped it up with a dash (ok, a bit more than a dash) of peanut butter and a sprinkle of chocolate biscuits – making it a bit more extravagant than the fridge cake we made back in the day. No margarine or maries here, baby! I could totally gobble up a few squares of this right now.
Please enjoy, happy baking! x
DOUBLE CHOCOLATE PEANUT BUTTER FRIDGE CAKE
Makes 25 blocks
1/4 cup peanut butter
450g icing sugar
3 tbsp cocoa
1/2 tsp vanilla extract
1 large egg
200g chocolate digestive biscuits
Step 1.) Grease a 20cm square tin and line with baking paper.
Step 2.) Melt the butter in a small saucepan over a medium heat. Stir in the peanut butter.
Step 3.) Take the saucepan off the heat and sift in the icing sugar and cocoa. Add the vanilla extract and egg and mix well.
Step 4.) Break the biscuits into pieces and stir into the chocolate mixture. Tip the mixture into the prepared tin and spread into an even layer. Refrigerate until firm, then remove from the tin and cut into squares. Store in the fridge.